Lentil Stuffed Eggplant with Goat Cheese
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Tender roasted eggplant is stuffed with seasoned lentils and creamy goat cheese, creating an easy vegetarian entrée or side dish.
This recipe calls for minimal prep and is ready to serve in about 40 minutes. Opt for Heinen’s organic canned lentils to cut down on prep time. They’re high quality with a great flavor and texture, not bland or mushy like many other canned lentil varieties.
Why You’ll Love This Recipe
- It’s satisfying and meat-free. Whether you follow a plant-based diet or are simply trying to eat more veggies, this meatless weeknight meal or side dish will leave everyone at the table feeling satisfied.
- It requires minimal prep. Simply score the eggplant, drizzle with olive oil, and place on a sheet pan while you prepare the lentils on the stove. Although the dish looks intricate, it’s really very simple, making it easy to eat a balanced meal even on the busiest of nights.
- It offers a mouthwatering blend of flavors and textures. Even if you’re not a big fan of vegetables, the mixture of goat cheese and lentils creates a variety of textures and tastes that will satisfy even the pickiest eaters.
Lentil Stuffed Eggplant with Goat Cheese
Cook time: 30min Prep time: 10min Total time: 40min
Servings: 2 as a Main Dish, 4 as a Side Dish
Ingredients
- 2 medium eggplants, about 1 lb. each
- 3 Tbsp. Heinen’s extra virgin olive oil, divided
- Kosher salt
- Black pepper
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- ½ tsp. Heinen’s dried thyme
- ¼ tsp. Heinen’s crushed red chili pepper
- 1 15 oz. can Heinen’s organic lentils, drained
- ½ tsp. red wine vinegar
- ⅓ cup crumbled goat cheese, plus more for garnish
- Vigeo microgreens, for garnish
Instructions
- Preheat the oven to 425ºF. Cut the eggplant in half lengthwise (through the stem), then use a small paring knife to score the eggplant in a crisscross pattern. Drizzle each half with ½ tablespoon. of olive oil and season to taste with salt and pepper. Roast for 30 minutes. Use a fork to lightly mash the center of each eggplant half to create a ½-inch well.
- While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the shallot and cook until soft and translucent, about 5 minutes.
- Add the garlic, thyme, and chili pepper. Cook for 60 seconds, stirring constantly. Stir in the lentils and vinegar and cook until the lentils are warmed through, about 2 minutes. Fold in the goat cheese and season to taste with salt and pepper.
- Divide the lentil mixture among the roasted eggplant halves. Sprinkle with additional goat cheese and top with microgreens.
